Buttermilk Banana Zucchini Muffins

Cleaning out the fridge, thanks to “Hurricane” Isaac.  This recipe topped the list of things to bake first.

Buttermilk Banana Zucchini Muffins

Dry:

  • 2 1/2 cups self-rising flour
  • 1/2 cup wheat germ
  • 1/2 teaspoon baking powder
  • 1 tsp kosher salt
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Wet:

  • 2 ripe bananas,  mashed
  • 1 medium or 2 small zucchinis, grated
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 3 medium or 2 large eggs, lightly beaten

Optional:

  • walnuts
  • sprinkling sugar

Combine all the dry ingredients in a large bowl.  Mix well to distribute spices.

Combine all wet ingredients in a smaller bowl.  Add beaten eggs and stir well to combine.  Add wet ingredients to dry ingredients.  Using a rubber spatula, use a folding motion to gently combine everything.  Overworked muffins will end up with lopsided tops.  Bake in preheated 350 oven, about 15 minutes for small muffins, about 22 for regular sized muffins.

The wet and dry ingredients.

The wet and dry ingredients.

Little Muffins, Big Muffins

Little Muffins, Big Muffins

And, yes, it is a becoming a paper plate day!

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